The following is an oatmeal pudding. Take of oatmeal one pint, of boiling milk two pints, of eggs two and of salt a little. Pour the boiling milk over the oatmeal and let it soak all night. Add the eggs, well beaten; butter a basin that will just hold it, cover it tightly with a floured cloth and boil it an hour and a half. Eat it with cold butter and salt. When cool it may be sliced and toasted and eaten as oat-cake buttered. A porridge of rice and oatmeal was once very popular amongst vegetarians. It was made by boiling eight ounces of rice in a pint of water, and as the water was absorbed, gradually adding two quarts more, also add half a tablespoon of sugar and some salt, and lastly stir in eight ounces of oatmeal, and let the whole boil for twenty minutes. If it be liked sweet, add two ounces of sugar, but if savoury add pepper, salt and some onions boiled and chopped. Our forefathers were very fond of oatmeal flummery, but it has quite gone out of fashion, though an excellent dish. Put a pound and a half of fine white oatmeal to steep for a day and a night in cold water, and pour it off clear, adding as much more water, and let it stand for the same time; then strain it through a fine hair sieve, and boil it till as thick as hasty pudding, stirring it slowly all the time, and being most careful to prevent its burning. When you first strain the water off, put to it one large tablespoonful of white sugar and two tablespoonfuls of orange-flower water; then pour it into a bowl and serve. It is eaten cold, and with new milk, or cream, and sugar. I am sure my readers will have heard very often of “flummery,” and perhaps may like to try it for themselves. An oatmeal hasty pudding also comes from Yorkshire. Beat the yolks of two eggs with half a pint of new milk, cold, and a little salt. Thicken this with fine oatmeal, and beat to a very smooth batter. Set a pint and a half of new milk on the fire, and when it is scalding hot pour in the batter, stirring it well that it may be smooth and not burn. Let it be over the fire till it thickens, but do not permit it to boil, and the moment you take it from the fire pour it into a dish. It is eaten with cold butter and sugar, and either a little lemon juice or vinegar.